Tasty Black-Eyed Pea Salad

Recipe Ingredients

1		Frozen black - eyed peas
2 1/4 cups	533ml	Water
2 tablespoons	30ml	Chopped pimientos
1/8 teaspoon	0.6ml	Liquid smoke
1/3 cup	78ml	Cider vinegar
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Red pepper flakes
1 teaspoon	5ml	Onion chopped (medium)
1		Garlic clove - minced
1 teaspoon	5ml	Olive oil
1/2 cup	73g / 2.6oz	Chopped red bell pepper
2 cups	80g / 2.8oz	Spinach leaves - torn
4 cups	948ml	Lettuce - torn
1/2 teaspoon	2.5ml	Black pepper
1/4 cup	36g / 1.3oz	Monterrey Jack cheese - grated
1		Purple onion - sliced
		Rings
1/2 cup	118ml	Sliced mushrooms - fresh
1/4 cup	36g / 1.3oz	Chopped pecans

Recipe Instructions

Bring 1.5 cups of water to a boil, add the frozen peas, the pimiento, Liquid Smoke, chopped onion, vinegar, and garlic. Reduce to simmer and cook for 45 minutes.

Remove from heat, pour off water, and refrigerate for at least 6-8 hours.

Combine all other ingredients in a large salad bowl.

Mix in the black-eyed peas. Cover and refrigerate for 1 hour or more, then serve.

This salad recipe and the others following are originals that I have been making for sometime.

Most folk seem to enjoy them.

Source:
Susan Feniger and Mary Sue Milliken

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